Red Wine Braised Beef Roast

2.5 - 3 lb chuck roast
1 lb carrots, peeled and sliced
1 medium-large onion, sliced
3 cloves garlic, chopped or sliced
2 tbsp tomato paste
2 bay leaves
2 sprigs of fresh thyme
2 cups dry red wine
1/4 tsp pepper
1/2 tsp salt
Extra Salt and Pepper for seasoning
Oil

Pat roast dry with paper towels and season well with salt and pepper.  Heat oil in dutch oven over medium high heat and brown beef on both sides. Remove and set aside.

Reduce heat to medium, add veggies and saute for 30 seconds to a minute (until fragrant), add tomato paste cook for 30 seconds more, then stir in red wine to deglaze bottom of pan.  Bring to a boil, add bay leaf and thyme, add the 1/4 tsp pepper and 1/2 tsp of salt.  Return roast to pot, cover and roast in oven at 275 °F for 2.5 to 3 hours, flipping half way through.  Serve over baked sweet potato's.